Tender and savory roasted tri-color baby carrots with dill. They're perfect as a snack or a beautiful side at your holiday table.
What’s up Doc?
When you hear that old question does your mind conjure up a picture of Bugs Bunny, Barbara Streisand, or carrots? Those three things would seem logical, no? I mean, Bugs coined the phrase, Barbara tried to make it seem awkwardly sexy, and well, carrots were the star prop of that question. But logical isn’t always where my mind likes to start, because I’m an audio/visual person. So when I hear, “what’s up doc,” I start with the sound of chomping carrots, and then I see Bugs. It takes everything I have not to shout, “Close your mouth when you chew!” Gawd, how I hate it when people chew with their mouths open, or talk with food in their mouths. For the love of humanity, and my sanity, whatever you have to say can wait until you swallow your food.
Phew, that was a random way to start talking about this delicious roasted tri-color baby carrots with dill recipe, but at least now you all know what memory the phrase, “What’s up Doc,” triggers in your genius noggin. And you know what not to do if you want to impress me at the dinner table. Or, you know what to do if you want to make me crazy. Honesty is a double edge sword.
Okay, let’s get down to business. Roasted Tri-Color Baby Carrots with Dill. Can we just take a minute to admire the beauty of these special little root vegetables.
Ah, yes……so very pretty. Can’t you just see these beauties at your holiday table? They’re so colorful and dainty, and they taste so incredibly good that you could honestly make a meal out of the platter. Just give me all of the carrots and you go home. I kid. Sort of.
By now I know that your mouth is watering and you want to make a big pan of roasted baby carrots for yourself. So I’m not going to keep you waiting with my dribble, let’s make these babies!
First, you’re going to want to cut off the tops—leave a few inches of the stems on the carrots—and wash them really well, because they’ve just been pulled from the earth and they haven’t been manhandled like the big boy carrots. At least they shouldn’t have been. Once they’re clean, GENTLY peel off a thin layer of the skin. If the carrots look super clean you can skip this part, but mine needed it.
Second, put the carrots on a rimmed baking sheet and drizzle a teaspoon of olive oil over the carrots and toss to coat. There were only about six to eight carrots per bunch, if you have more you may want to add another teaspoon of olive oil. If you don’t use oil to cook, that’s fine, just omit it. I like to roast baby carrots with a little oil so they don’t dry up.
Third, season with sea salt and black pepper and roast in a 375° oven for fifteen to twenty minutes, checking them every ten minutes. If the thinnest carrots are done before the thicker carrots, remove them from the oven so they don’t char.
Fourth, when the carrots are done remove them from the oven and sprinkle with as much or as little chopped dill as you like.
What are you making for Easter?
Could you make a meal of these gorgeous carrots?
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